- 1/2 cup butter
- 2/3 cup semisweet chocolate chips
- 4 large eggs
- 1/2 teaspoon salt
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 5 large jalapeño peppers, minced
- 6 to 8 Thai chiles, minced*
- 3/4 cup walnuts, toasted, chopped**
- Preheat oven to 350 degrees. Lightly oil a 9-by-13-inch baking dish.
- Melt butter and chocolate chips together. Set aside to cool.
- In a large bowl, whisk or beat eggs with salt until foamy.
- Add sugar and vanilla and beat until well-blended. Add chocolate-butter mixture and stir until just combined. Add flour and cocoa and mix until almost blended.
- Fold in jalapeños, Thai chiles and nuts.
- Transfer batter to prepared pan and bake until top forms a cracked crust and inside looks slightly moist, 30 to 35 minutes.
- Allow to cool, then cut into squares.
Makes 12 large squares.
*I was unable to find Thai chiles at my local super markets. Instead I substituted one habanero chili for all of the Thai chiles.
**Since I dislike walnuts in brownies, I omitted them from the recipe.
- Desserts, Brownies